Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations
Karina Teixeira Magalhães‐Guedes(Universidade Federal de Lavras), Rosane Freitas Schwan(Universidade Federal de Lavras), M. A. Pereira(Institute for Biotechnology and Bioengineering), Lucı́lia Domingues(Institute for Biotechnology and Bioengineering), João Batista de Almeida e Silva(Universidade de São Paulo), Ana Nicolau(Institute for Biotechnology and Bioengineering), Giuliano Dragone(Institute for Biotechnology and Bioengineering), J. A. Teixeira(Institute for Biotechnology and Bioengineering)
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